I am a beginner at canning vegetables from my garden. There are many differnet recipes for canning. I am especially interested in canning my jalapenos. One of the recipes I looked on cooks.com says that the oil is the key. What is so important about the oil? How does it affect the peppers?
The oil cuts down on the acidic flavor of the vinegar, in a similar way as it does in a salad dressing, or vinaigrette. Oil is also a good preservative, although it probably doesn't have as much effect in the smaller quantities used in this recipe.
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CM
http://www.cooks.com
yeah I tried this last year but without the oil. I will try again with....
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